Lentil And Veggie Tostadas

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 3/4 cups water
• 3/4 cup dry lentils, rinsed and drained (yellow, green or red)
• 1/2 cup chopped onion
• 1 -2 tablespoon chopped fresh cilantro, plus more for garnish
• 1/2 teaspoon salt
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1/4 teaspoon turmeric
• 4 corn tortillas
• cooking spray
• 2 cups assorted chopped assorted fresh vegetables (such as broccoli, tomato, zucchini, and or or yellow summer squash)
• 3/4 cup shredded monterey jack cheese

Recipe

• 1 in a medium saucepan stir together water, lentils, onion, cilantro, salt, garlic and spices.
• 2 bring to a boil, then reduce heat and simmer, covered, for 25-30 minutes until lentils are tender and most of the liquid is absorbed.
• 3 using a fork or a blender, depending on the texture you prefer, mash the cooked lentils.
• 4 meanwhile, spray the top side of 4 corn tortillas and put them under the broiler until they are toasted and puffy, only a minute or less. turn them, spray the other side and toast it. remove from oven.
• 5 spread the lentil mixture on the crunchy tortillas, top with vegetables and cheese. return to baking sheet and broil 3-4 inches from the heat about 2 minutes or until the cheese melts.
• 6 serve immediately to hungry diners.